Colorado Lamb Chops With An Herb Marinade, Soft Polenta W

This does not mean that I cannot desire to be blessed by my service to God. In fact, God promises to bless our obedience according to His loving purposes, and in some measure He uses these blessings to encourage us to honor His standards. The point is not that His blessings should never motivate us at all, but they cannot be the driving force of our service. His blessings are the oil that helps the machinery of obedience operate, but love for God and desire for His glory are the pistons and wheels.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	French	Cklive18, Pdate	1	Servings

INGREDIENTS

1		Rack lamb, split chinned
		and
		Frenched
1/4	c	Dried lavender
1/4	c	Minced fresh rosemary
1/2	c	Minced fresh thyme
		One lemon, Zest of
4		Cloves garlic, finely minced
1/2	c	Extra virgin olive oil
1/2	c	Dried hibiscus flowers
4	c	Water
1	c	Sugar
1		Stick cinnamon
2		Pieces star anise
4		Cardamom pods, up to 6
1		Pinches whole black
		peppercorns
1	c	Come Una Volta brand polenta
3	c	Water
1	t	Salt
1/2	c	Mascarpone
4	T	Parmesan
3	T	Butter
		Nutmeg
		***SAUTEED WILD MUSHROOMS
		FOR SOFT
		POLENTA***
1/4	lb	Morels
1/2	lb	Hen of the woods
1/4	lb	Chanterelles
4		Shallots, minced
1/4		Pure vegetable oil
4	T	Unsalted butter
		Salt and pepper

INSTRUCTIONS

In a bowl, combine the ingredients for the marinade. Cut each 1/2  rack
into 9 chops, yielding 18 chops (3 chops per person). Rub chops  with
the marinade. Let marinate for 1 hour at room temperature or in  the
refrigerator for up to 6 hours.  Heat a saute pan and pour oil into the
pan when it is hot. Saute the  lamb chops.  Yield: 6 servings  HIBISCUS
GLAZE FOR LAMB:  In a non-reactive saucepan combine all ingredients.
Bring to a boil,  reduce heat to a simmer, and cook for 1/2 hour.
Strain. Return liquid  to a simmer and reduce until syrupy consistency.
SOFT POLENTA:  Bring water and salt to a boil. Whisk in the polenta.
Heat to a very  low simmer and cook for 1/2 hour, stirring
occasionally. Add the  cheeses, butter, and nutmeg and season as needed
with salt and  pepper. Take the polenta off the heat, wrap well with
plastic wrap,  and store it in a warm place. The polenta will hold its
heat for  quite a while.  SAUTEED WILD MUSHROOMS FOR SOFT POLENTA:
Clean the mushrooms as needed. Some can be brushed off, while others
may have to be quickly rinsed in water and well drained. Never soak
mushrooms, as they will absorb too much water and become soggy when
cooked. Cook each variety of mushroom individually because they all
cook at different rates.  Heat a saute pan 2 for minutes over a medium
flame. When it is hot,  add 1/3 of the vegetable oil. Add the mushrooms
and saute until they  begin to brown. Add 1/3 of the shallots and 1/3
of the butter. Keep  the mushrooms moving in the pan until they are
just tender. Season  lightly with salt and pepper. Repeat process for
the other mushroom  varieties.  Yield: 6 servings  Converted by
MC_Buster.  Per serving: 2674 Calories (kcal); 198g Total Fat; (64%
calories from  fat); 13g Protein; 233g Carbohydrate; 238mg Cholesterol;
2575mg  Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3
Vegetable; 0  Fruit; 39 Fat; 13 1/2 Other Carbohydrates  Recipe by:
COOKING LIVE SHOW # CL9327  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3127 Calories From Fat: 1039 Total Fat: 118g Cholesterol: 309.1mg Sodium: 2947.3mg Potassium: 5922.2mg Carbohydrates: 504.4g Fiber: 67.9g Sugar: 326.3g Protein: 56.9g